Forum Activity for @Art Pollard

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

I tried it at the Fancy Food Show last summer. Francois Pralus was there and so we enjoyed meeting each other and we had a little chocolate tasting. Definitely an interesting take on Chuao and a very different take than say Coppeneur or Amedei but still quite recognizable as Chuao. It is always fascinating to me how each chocolate maker brings their own talent to their craft producing very different results.-Art

Chocolate Dude Tabletop Tempering Machine

Posted in: Tech Help, Tips, Tricks, & Techniques

I have seen several of these machines at the local chocolate show. I find that the fit and finish of the various parts are rough. It looks as if it were assembled in someones garage. For example, the temperature probe is dangled into the chocolate through a hole in the center baffle.That being said ....It apparently works fairly well according to the people who had it and the price is fairly good for a tempering machine.So I'd say simply that if you are not concerned about how it looks, it probably would work out fairly well for you. But if looks are important (such as if you have a store and it is going to be out in the public eye), it may not be. I could not inspect the mechanics but if you are handy, the fact that the machine isn't produced on an assembly line with lots of custom parts (that would have made it look better) should make it fairly easy to repair.-Art

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

I have spoken with the Mast Brothers. They were up front with me that some of their chocolate they make and some they do not. If you ask them specifically, they will tell you which is which but unfortunately, it isn't always very clear from their advertising / statements that some of their chocolate is made elsewhere or is a blend.They are using Santha class machines.Nice guys.-Art